Changes of glycation products in fried instant noodles during storage

被引：0

作者：

Liu, Huicui ^{[1
]}

Li, Juxiu ^{[1
]}

机构：

[1] College of Food Science and Engineering, Northwest A and F University, Yangling 712100, China

来源：

Journal of the Chinese Cereals and Oils Association | 2014年 / 29卷 / 07期

关键词：

Glycosylation - Food storage - Oxygen - Fluorescence;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

During storage, fried instant noodles are easy to generate glyoxal, methylglyoxal and other intermediate compounds of glycation. Intermediate compounds of glycation with protein can further react to form advanced glycation end products (AGEs), including fluorescent AGEs and non-fluorescent AGEs, which are closely related to many human diseases. In order to investigate the effect of storage conditions on changes of fluorescent AGEs, GO and MGO, the fried instant noodles have been monitored for 60-day-storage on different conditions. In line with the storage time, fluorescent AGEs of fried instant noodles have increased on different storage conditions, and the storage temperature and oxygen content exerted a significant effect on the formation of the fluorescent AGEs. The value of fluorescent AGEs of fried instant noodle stored at 37°C, in opened package were 342.17 and 340.15 AU/g respectively. Storage temperature had a significant effect (P<0.05) on the changes of glyoxal (GO) and methylglyoxal (MGO) and showed a downward trend during storage period. Oxygen could promote the decreasing of GO with no significant effect on MGO. Light seemed to have no significant (P<0.05) effect on changes in GO and MGO during vision or opaque storage. Therefore, in order to ensure the quality of instant noodles and reduce the formation of glycation products, fried instant noodles shall be store in low temperature, in sealed and dark place.

引用

页码：73 / 79